How lush do these Wheat-free PB Breakfast Cookies look?! When I think of parakuihi (breakfast) I am not that excited. However, if you told me I could have a coffee with a cookie loaded with pata nati (nut butter), kokonati (coconut), ōti (oats) and teiti (dates)? Well, I would skip my way to the tēpu parakuihi (breakfast table).
I originally made this recipe for Pic's and these delicious morsels of goodness are whipped up in no time at all. They can also be mixed up to your liking so let's brighten up your breakfast with these pihikete parakuihi (breakfast cookies).
More pata pīnati (peanut butter) recipes:
Try the these Peanut Butter and Chocolate Chip Muesli Bars that come with gluten and dairy free options. Have you ever tried Chocolate Pudding (Lava Cakes) with a gooey chocolate centre and peanut butter? If not, it is time and...you are welcome. 🤗
Videography and photography by Sarah Henderson.
Ingredient tips for these Wheat-free PB Breakfast Cookies:
- Dates: The teiti (dates) in these pihikete (cookies) will be turned in to a puree so just use standard pitted dates.
- Coconut Sugar: I love huka kokonati (coconut sugar) but if you are not fussed on refine sugar free, swap it for the same amount of huka one (caster sugar).
- Butter: Use standard pata (butter) or use Olivani (olive oil spread) for a dairy free option.
- Peanut Butter: I used pata pīnati (peanut butter) but of course you can swap it out for any pata nati (nut butter).
- Ground Almonds: This creates a delicious texture to the cookies.
- Coconut: Use desiccated or shredded coconut.
- Oats: Use rolled oats or wholegrain oats. If you are gluten-free and can't eat them, then simply increase the kokonati (coconut) to 1 ¼ cup and omit the oats.
- Mixed spice: I love the hum in the background of mixed spice but it is not essential to the recipe so feel free to leave it out.
- Chocolate: Use any tiakarete (chocolate) you like and use a sugar-free version if you want to make the entire cookie free from refined sugar.
Expert Tips:
Take the time to whip the pata (butter) and huka (sugar) for the specified time. This will ensure a nice rise to the cakes and give the sugars time to dissolve into the butter.
Feel free to fold through your favourite kākano (seeds) or hua raki (dried fruit) in to the recipe at the same time as adding the dry ingredients. This recipe is super flexible so make it your own.
STEP BY STEP INSTRUCTIONS FOR THESE WHEAT-FREE BREAKFAST COOKIES :
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 170 °C, bake setting or 160 °C, fan bake setting.
2. Prepare the Dates:
Add the teiti (dates) and wai (water) to a bowl or a pot.
Heat them in the microwave for 1 minute or in a pot over low heat for a few minutes until the teiti (dates) are soft.
Remove from the heat and then mash the soft teiti (dates) until they are smooth.
Stir in the wanira (vanilla) until incorporated. Add the pēkana houra (baking soda) and then watch the dates grow slightly.
Leave it to the side to cool.
3. Whip the Butter and Sugar:
Add the pata kūteretere (softened butter), huka kokonati (coconut sugar) and tote (salt) to a large bowl.
Whip it on high for a few minutes until light and fluffy.
4. Whip in the Nut Butter and Egg:
Add in the pata nati (nut butter) and hēki (egg).
Whip well for around 30 seconds until it all comes together.
5. Add the Dry Ingredients:
Add the peru oneone (ground almonds), kokonati pūtī (desiccated coconut), ōti (oats), raukikini whakaauruuru (mixed spice), puehu kānga (cornflour) and pēkana paura (baking powder).
Whakaranuhia (mix it all up to combine).
Add in the slightly cooled date mixture. Kaurorihia anō (stir again) until everything is combined.
6. Roll the Cookies:
Roll the mixture in to 20 balls and place them on a large baking tray.
Press each pihikete (biscuit) down with the palm of your hand to flatten them to around 2 cm high.
7. Press in the Tiakarete:
Add the tiakarete (chocolate) on the top of each one.
8. Bake the Wheat-free Pb Breakfast Cookies:
Bake for 10 minutes until golden.
If you want to, add dollops of pata nati (nut butter) on top of the freshly baked pihikete (biscuit) or keep them plain.
It is time to put the kettle on and enjoy the delicious fruits of your labour!
Store the Cookies:
Store these in a sealed container in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.
If you want to freshen them up, heat them gently in the microwave for 10 seconds.
There are so many more
Pihikete (Biscuits) Recipes
The perfect gift, excuse for a break or creative play.
Wheat-free Breakfast Cookie - Pihikete Parakuihi Wīti-kore
Ingredients
Breakfast Cookies - Pihikete Parakuihi
- ½ C teiti kua tapahia (chopped dates)
- 3 tablespoon wai (water)
- 2 teaspoon wanira (vanilla)
- ¼ teaspoon pēkana houra (baking soda)
- 70 g pata kūteretere (softened butter or Olivani for dairy free option)
- ½ C huka kokonati (coconut sugar)
- ¼ teaspoon tote (salt, fine)
- ½ C pata nati (nut butter, any nut butter will work)
- 1 hēki (eggs)
- 1 C peru oneone (ground almonds)
- ¾ C kokonati pūtī (desiccated coconut)
- ½ C ōti (oats)
- 2 teaspoon raukikini whakauruuru (mixed spice)
- 4 tablespoon puehu kānga (cornflour)
- 1 ½ teaspoon pēkana paura (baking powder)
- 125 g tiakarete parauri kua tapahia (chopped dark chocolate)
- ¼ C pata nati anō (extra nut butter, optional)
Instructions
Preheat the Oven:
- Preheat the oven to 170 °C, bake setting or 160 °C, fan bake setting.
Prepare the Dates:
- Add the teiti (dates) and wai (water) to a bowl or a pot.
- Heat them in the microwave for 1 minute or in a pot over low heat for a few minutes until the teiti (dates) are soft.
- Remove from the heat and then mash the soft teiti (dates) until they are smooth.
- Stir in the wanira (vanilla). Add the pēkana houra (baking soda) and watch the dates grow. Leave it to the side to cool slightly.
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), huka kokonati (coconut sugar) and tote (salt) to a large bowl.
- Whip it on high for a few minutes until light and fluffy.
Whip in the Nut Butter and Egg:
- Add in the pata nati (nut butter) and hēki (egg). Whip well for around 30 seconds until it all comes together.
Add the Dry Ingredients:
- Add the peru oneone (ground almonds), kokonati pūtī (desiccated coconut), ōti (oats), raukikini whakaauruuru (mixed spice), puehu kānga (cornflour) and pēkana paura (baking powder). Whakaranuhia (mix it all up to combine).
- Add in the slightly cooled date mix.Kaurorihia anō (stir again).
Roll the Cookies:
- Roll the mixture in to 20 balls and place them on a large baking tray.
- Press each pihikete (biscuit) down with the palm of your hand to flatten them to around 2 cm high.
Press in the Tiakarete:
- Add the tiakarete (chocolate) on the top of each one.
Bake the Wheat-free Pb Breakfast Cookies:
- Bake for 10 minutes until golden.
- If you want to, add dollops of pata nati (nut butter) on top of the freshly baked pihikete (biscuit) or keep them plain.
- It is time to put the kettle on and enjoy the delicious fruits of your labour!
Store the Cookies:
- Store these in a sealed container in the fridge or in a cool cupboard. They will keep well like this for up to 5 days. If you want to freshen them up, heat them gently in the microwave for 10 seconds.
Liz Wright
Hi like all your recipes these look amazing! Oats have high levels of gluten in them though so not sure this is gluten-free?
Naomi Toilalo WhānauKai
Yes, you are right sorry! I did actually know that when I wrote them too. I will change them to wheat free for clarification! Thanks so much Liz!
Maree
I have successful used gf cornflakes to replace oats so I will be giving this a try here too
Naomi Toilalo WhānauKai
Oh that is so cool to know for gluten free recipes, thank you for letting me know!